One of my all-time most favorite desserts is this incredibly simple, no bake Cheesecake recipe. Instead of pouring the cheesecake into a pie plate, I crumble some graham crackers into small Mason jars and then pour the cheesecake on top. The smaller serving size is perfect for lunch boxes and guilt-free portions after dinner.
Here’s the recipe:
1 package Cream Cheese, softened
1 can Sweetened Condensed Milk
1/3 C Lemon Juice
1 tsp. Vanilla
Mix all together. Pour over a graham cracker crust (I don’t even use butter or sugar anymore…just plain graham cracker crumbs). Chill for a few hours and thoroughly enjoy. When I have fruit filling or topping I add it. Other times I eat it just as is, without anything else.
This time around making the recipe, under the WWII rationing rules, I had run out of points to buy the can of Sweetened Condensed Milk. I was lucky enough to find a recipe to make some from scratch. What?!? Yes, making Sweetened Condensed Milk from scratch.
Here’s how I did it:
3/4 C Powdered Milk
3/4 C Sugar
1/2 C Hot Water
Combine the powdered milk and sugar together. Pour into the hot water and whisk.
I even prefer this homemade version to the can. It wasn’t quite as sweet and I could even back the amount of sugar down a little more if I wanted to (or needed to on a short sugar week).
From a historical context, Powdered Milk became a very important food product during WWII. Our military and allies relied on its use, as it was easier to carry and store. The US was able to export the product quickly and easily to civilians overseas who were suffering through extreme food shortages and rationing. Powdered milk has similar nutritional value as normal milk, as it is one and the same – only a dried version.